Description
This Creamy Dairy-Free Marry Me Chicken Soup is a comforting, flavorful dish made with tender chicken thighs simmered in a savory broth enriched with coconut milk, sun-dried tomatoes, and fresh herbs. It’s a dairy-free twist on the classic creamy chicken soup that delivers rich taste and satisfying texture, perfect for a cozy meal.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds chicken thighs (boneless, skinless)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning, divided
Sauté Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, julienned
Soup Liquid and Greens
- 3 cups chicken broth (low sodium)
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups spinach, roughly chopped
- ¼ cup fresh basil, chopped
Optional and Garnishing
- ¼ teaspoon red pepper flakes (optional)
- Additional fresh basil for garnish
Instructions
- Season and Sear Chicken: Heat olive oil in a large pot over medium-high heat. Season chicken thighs evenly with salt, pepper, and half the Italian seasoning. Sear the chicken until golden brown on each side, approximately 4-5 minutes per side. Remove chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the finely chopped onions and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Sun-Dried Tomatoes and Seasoning: Stir in the julienned sun-dried tomatoes and the remaining Italian seasoning. Cook for 1-2 minutes to meld the flavors, then deglaze the pot with a splash of chicken broth, scraping up any browned bits from the bottom.
- Simmer Soup Base: Pour in the remaining chicken broth and the full can of coconut milk. Return the seared chicken thighs to the pot. Bring the soup to a boil, then reduce heat and let it simmer gently for 20-25 minutes, allowing the chicken to cook through and flavors to combine.
- Shred Chicken and Add Greens: Remove the chicken from the pot and shred it into bite-sized pieces using forks. Return the shredded chicken to the soup. Stir in the roughly chopped spinach and fresh basil. Simmer for another 2-3 minutes until the greens are wilted and incorporated.
- Season and Serve: Taste the soup and adjust seasonings by adding more salt, pepper, or optional red pepper flakes as desired. Serve hot, garnished with extra fresh basil if preferred.
Notes
- For a thicker soup, simmer uncovered for a few extra minutes to reduce the liquid.
- Use full-fat coconut milk for a richer, creamier consistency.
- Sun-dried tomatoes packed in oil can be used for deeper flavor; just adjust the olive oil quantity accordingly.
- Spinach can be substituted with kale or Swiss chard for variation.
- If preferred, chicken breasts can be used but may require less simmering time to avoid drying out.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Dairy-Free Chicken Soup, Creamy Chicken Soup, Coconut Milk Soup, Healthy Chicken Soup, Gluten-Free Soup, Marry Me Chicken Soup
